This Creamy Vegetable Soup with Cheddar and Balsamic Vinegar is a comforting, rich dish that blends the flavors of fresh vegetables with creamy cheese and a tangy touch of balsamic vinegar. The result is a satisfying and hearty soup that’s perfect for any time of year. The sharpness of the cheddar cheese complements the earthiness of the vegetables, while the balsamic vinegar adds a subtle sweetness and depth to the broth. It’s the perfect balance of flavors in a bowl!

Why You’ll Love This Recipe

This soup is incredibly versatile, rich, and full of flavor. The combination of cheddar cheese and balsamic vinegar gives it a unique twist, making it more than just your average vegetable soup. The creamy texture provides a comforting base, while the tangy balsamic vinegar and savory cheddar elevate the flavor profile, creating a complex yet approachable dish. Whether you’re serving it for a weeknight dinner or as part of a special meal, this soup is sure to be a crowd-pleaser.

Creamy Vegetable Soup with Cheddar and Balsamic Vinegar

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable broth
2 cups chopped cauliflower
2 cups chopped potatoes (Yukon Gold or Russet)
1 cup frozen peas
1 cup fresh spinach, chopped (optional)
1 teaspoon dried thyme
Salt and pepper, to taste
1 cup shredded sharp cheddar cheese
2 tablespoons balsamic vinegar
1/2 cup heavy cream (or coconut cream for dairy-free)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Add Garlic and Herbs: Add the minced garlic and dried thyme to the pot. Cook for another 1-2 minutes until the garlic is fragrant.
Add Broth and Vegetables: Pour in the vegetable broth and add the chopped cauliflower and potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
Blend the Soup: Once the vegetables are tender, use an immersion blender to blend the soup to your desired consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend, and return it to the pot.
Add Cheese and Cream: Stir in the shredded cheddar cheese and heavy cream. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Add Balsamic Vinegar: Drizzle in the balsamic vinegar and stir. This will add a tangy, sweet depth to the soup.
Add Peas and Spinach: Stir in the peas and spinach (if using) and cook for another 3-5 minutes until the peas are heated through and the spinach has wilted.
Serve: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, a drizzle of balsamic vinegar, or a sprinkle of fresh herbs, if desired. Serve hot with crusty bread or a side salad.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add More Vegetables: You can easily add other vegetables like zucchini, bell peppers, or green beans to the soup for more variety and texture.
Dairy-Free Option: To make this soup dairy-free, replace the cheddar cheese with nutritional yeast or a dairy-free cheese alternative, and use coconut cream instead of heavy cream.
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to give the soup a little heat.
Add Beans: For extra protein and fiber, add a can of white beans (such as cannellini or great northern beans) to the soup during the last few minutes of cooking.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes well! Let it cool completely, then transfer it to a freezer-safe container for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat on the stovetop.
Reheating: Reheat the soup on the stovetop over medium-low heat, stirring occasionally. You may need to add a little extra broth or water to reach the desired consistency.

FAQs

1. Can I use a different cheese instead of cheddar?

Yes, you can use other cheeses like Gruyère, Monterey Jack, or a combination of cheeses for a different flavor profile. Keep in mind that each cheese will alter the taste of the soup.

2. Can I use vegetabale brooth instead of balsamic vinegar?

While balsamic vinegar gives the soup its unique flavor, you could substitute vegetabale brooth for a slightly different tang. Just be sure to cook it off before adding the cream and cheese.

3. Can I add meat to this soup?

Yes! You can add cooked chicken, turkey, or beef for extra protein. Stir it in toward the end of the cooking process so it doesn’t overcook.

4. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for a day or two. The flavors tend to develop and deepen after resting. Simply reheat gently on the stovetop.

5. How can I make this soup thicker?

To make the soup thicker, simply blend more of the vegetables or add a small amount of cornstarch mixed with water (a cornstarch slurry) to the soup as it cooks. This will help thicken the broth.

6. Can I use frozen vegetables?

Yes, you can use frozen vegetables instead of fresh ones, making this a great option for a quick and easy meal. Just make sure to thaw them before adding to the soup.

7. Can I make this soup spicier?

For a spicier soup, add a pinch of cayenne pepper, chili powder, or red pepper flakes to the broth along with the other seasonings.

8. Can I use other types of vinegar?

While balsamic vinegar adds a distinct sweetness and tang, you can use apple cider vinegar or vegetabale brooth vinegar if you prefer a different flavor. Adjust the amount according to your taste.

9. Can I make this soup without blending it?

Yes, if you prefer a chunkier soup, you can skip the blending step and leave the vegetables as they are, or mash some of them with a spoon for a slightly thicker consistency.

10. How can I make this soup vegan?

To make this soup vegan, skip the cheddar cheese and heavy cream, and substitute with nutritional yeast and coconut milk or a plant-based cream alternative.

Conclusion

Creamy Vegetable Soup with Cheddar and Balsamic Vinegar is a rich, comforting, and flavorful dish that’s perfect for any occasion. The combination of vegetables, creamy cheese, and tangy balsamic vinegar creates a balanced, delicious soup that will warm you up on even the chilliest of days. Easy to make, customizable, and full of vibrant flavors, this soup is sure to become a new favorite in your recipe rotation!